Evan's Kitchen

The first restaurant I visited for this year's Sacramento Vegan Chef Challenge was Evan's Kitchen. I was impressed by the extensive vegan menu that Chef Evan Elsberry created especially for this event, featuring not only dinner items, but breakfast and lunch items as well. My only problem with this menu was going to be trying to choose from among all of the mouth-watering options.

Unfortunately, when I arrived there for dinner this evening, I discovered that Chef Evan had been called away on an emergency (I'm hoping everything is alright now), and the only items available from the special vegan menu were the butternut squash soup and the roasted vegetable pot pie. So those were the dishes I ordered.

Let me start by saying that the butternut squash soup was excellent, very thick and creamy and just sweet enough. I generally enjoy butternut squash soup regardless of the recipe, but this particular soup was especially delicious. I noticed on the menu that it's available for take-out by the quart, so I'll have to stop in again before the month is over and pick up a quart or two.

The roasted vegetable pot pie was also quite good, with a light flaky crust covering a puree of vegetables that included larger chunks of vegetables as well. It was served with asparagus, dressed with a vegan margarine.

I've copied below the vegan menu that appeared on the Facebook page for Evan's Kitchen so you can see what other dishes should be available this month. Looks wonderful, doesn't it?

Evan's Kitchen is located at 855 57th Street, Suite C, in the 57th Street Antique Row, and the telephone number is 916-452-3896. The restaurant's website address is http://www.chefevan.com/ and the Facebook page is https://www.facebook.com/pages/Sacramento-Vegan/156965251048946#!/evanskitchen?fref=ts. Breakfast is served Tuesday through Sunday from 8:00 a.m. to 3:00 p.m.; lunch is served Tuesday through Saturday from 11:00 a.m. to 5:00 p.m. and on Sunday from 11:00 a.m. to 3:00 p.m.; and dinner is served Tuesday through Saturday from 5:00 p.m. to 9:00 p.m. The restaurant is closed on Mondays.

BREAKFAST

Veggie Scramble $8.95
Potato, onion, tomato, peppers, mushroom, spinach, basil, cheddar, flavored cheese substitute, and tofu. Served with fresh fruit.

French Toast $8.95
Coconut milk dipped Texas style toast with cinnamon, nutmeg, roasted sesame tahini and maple syrup.

La Mexicana Burrito $9.95
1 super grande flour tortilla grilled and filled with soyrizo, jalapeño, onion, tomato, cheddar cheese substitute, tofu and potato. Garnished with salsa and guacamole. Served with fresh fruit.

LUNCH

Soups:
Minestrone Cup: $4.00
Butternut squash Bowl: $6.75
Quart to go: $9.25

Vegetarian Sandwich $9.75
Grilled eggplant, roasted red bell pepper, mozzarella cheese substitute, avocado, lettuce, tomato, onion with basil and sundried tomato pesto served on grilled focaccia.

Gorgonzola, Pear, and Caramelized Walnut Salad $10.50
Tossed with fresh baby spinach in a citrus vinaigrette.

Veggie Burger $8.75
100% vegetarian steak patty with roasted garlic and basil pesto, lettuce,
tomato & onion. Add mozzarella cheese substitute for $1.00

DINNER

Soups:
Minestrone Cup: $4.00
Butternut squash Bowl: $6.75
Quart to go: $9.25

Appetizers

Corn Cakes with grilled tomato, pascilla chili and soy chipotle cream $7.50

Veggie kabobs with key lime sauce $7.50

Watermelon and tomato skewers with sea salt and lemon dressing $7.50

Salads

Gorgonzola, Pear, and Caramelized Walnut Salad $10.50
Tossed with fresh baby spinach in a citrus vinaigrette.

Warm watermelon salad with tomatoes, crushed pistachios and balsamic glaze. $9.00

Entrees

Eggplant parmesan
With marinara, mozzarella and fresh basil, served with pasta pomodoro and sautéed vegetables.

Charred corn Ravioli –
Cherry tomato salad and basil fondue. $16.00

Roasted vegetable pot pie $14.00

DESSERT

Chocolate Cake
With chocolate truffle molten center, stewed berries and spiced wine.

Lemon Cheese Cake
With fresh mixed berries

Raspberry Sorbet